The North American Meat Institute (NAMI) was one of several groups to step up quickly to challenge the recent recommendations on U.S. dietary guidelines. Just a week after seeking a longer comment period on the report from the Dietary Guidelines Advisory Committee (DGAC), NAMI sent letters and emails to more than 40 editorial page editors at U.
Young animals suffering from bouts of enteritis and severe diarrhea are very susceptible to acute dehydration due to the high percentage of body water in neonates. The ability to recognize and treat dehydration is invaluable to a successful operation.
Preparation, Rusche said is the key component for success in both fields. “For a rancher, success during calving is critical. More than 60 percent of calves that are born and die before weaning are either born dead or are lost within the first 24 hours of birth,” said Rusche quoting data from the USDA National Animal Health Monitoring System.
Bob Hartzler and Mike Owen, professors of agronomy and ISU Extension and Outreach weed scientists, updated the 2015 Herbicide Guide for Iowa Corn and Soybean Production to reflect the 2014 growing season, product effectiveness and changes in industry offerings.
Kentucky-31 fescue, the dominant grass in Missouri pastures, has a fungus living between cell walls of the plant. Toxin from the fungus protects the plant but harms grazing animals. New novel endophytes protect the grass without harming livestock..
Its ongoing decline—to its lowest level since July 2010—reflects robust supply conditions as well as ongoing weakness in many currencies versus the U.S. dollar, which appear set to continue, said Michael Griffin, FAO’s dairy and livestock market expert.
Dr. Mike Roussell, author and nutrition consultant, set out five years ago to answer the question, “Does lean beef have a place in the DASH (Dietary Approaches to Stop Hypertension) diet?” He says, “Today that research is being published, and after...
Next, farmers should carefully disassemble and inspect all material distribution components such as seed delivery mechanisms, fertilizer applicators, herbicide nozzles and insecticide distributors. These parts should be handled with care since some are delicate.
Beef contributes only 10 percent or less of the saturated fat and total fat in the diet, yet provides more than 10 percent of 10 essential nutrients. Also, more than half of beef’s fatty acids are monounsaturated (good) fat—the same kind found in olive oil and avocados.
House Judiciary Committee Chairman Bob Goodlatte (R-VA) urged the committee to vote for the measure, but the agriculture workforce coalition opposes the bill. The bill, called the Legal Workforce Act, passed out of committee last week by a 20-13 vote, according to a news release by the committee.
Consumers and the food industry are demanding that sustainable products be produced. Farmers, too, have a vested interest in sustainability as they are stewards of the land. “Best management practices” help growers protect the environment, produce abundant, safe food, and generate profit.
A group of U.S. beef value chain participants including producers, processors, retailers, foodservice operators, packers, allied industry and non-governmental organizations last week announced the launch of the U.S. Roundtable for Sustainable Beef (USRSB).
New Mexico’s statewide cow herd decreased during recent years due to severe drought conditions. As weather conditions improve, cattle producers are now investing in the future as they rebuild their cow herds with higher-quality genetics from regionally adapted registered cow herds.
Common questions agricultural producers have regarding water use typically relate to conserving water resources. Beyond wanting to know the range of water use by particular crops, producers sometimes question why and how crops use water. They may inquire about what causes crop water use to fluctuate.
This Janu a r y, I spent two weeks on a dairy farm in Nicaragua. I volunteered to teach an intensive rotational grazing and electric fencing project on this farm. Early each morning, 30 cows are handmilked once a day by several workers. Pasture forage and supplemental feeding maintain the calves.